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Monday, December 12, 2011

'Tis the time of year we "hit the beach"! We have lived in Maine for 9 years and I think I have been to the beach in the summer maybe twice...and at least dozen times in the winter. I actually find it warmer there in the winter. Ha! Between the freezing cold water and the almost definite gray sky once you actually get to the beach in the summer, I find it safer to arrive wearing long johns a wool cap : ) Once I had a friend visiting in January and decided to go. It was about 2 degrees outside and crazy windy. Zach thought he could walk on "frozen" salt water (nope) and fell in the water up to his waist. (he survived) There is something about the winter ocean that just fills me up. Plus after October we can bring Simon and, well, he goes NUTS!! (by the way, he caught that Frisbee)

All the seeds catalogs have arrived! Even Inca is starting to peruse the books for new catnip varieties. I haven't started the full scale seed order yet, but the catalogs certainly aren't sitting around gathering dust. In fact they are quite slippery this time of year. You never know where you will find one: up in the office (where they should be), next to the wood stove, on the sofa, in the bathroom, in the other bathroom.... At some point in the winter, I get my hands on another set of catalogs and put our respective names them...Zach is always stealing them. Trust me, that PYO flower garden gets ALOT of thought!

We are excited for the Holidays this year! My parents just built a house in the back field and have fully moved in from Ohio. You may see them poking around pick ups from now on. And my brother, who lives in California, is coming out with his three girls and wife. We have more lights up than ever and brought in our tree this past weekend. It's the first time in several years that we have been home for the holidays and we are truly enjoying making a little nest. The coca and egg nog have been flowing and for those of you who know how cold my house is will be happy to know that we have had a wood fire burning (near 72 at times) every night.

I do hope that all of you have a blessed holiday with time to relax and enjoy. The next few days will be the darkest of the year, but soon we are headed back into the light. What a journey this earth brings us on every year, the ebb and flow of light, warmth and weather. May the return of light bring you new energy and joy into the coming year.

3. Dry goods like storage onions, storage
potatoes, garlic, sweet potatoes and winter squash will store well at about 55
degrees. (cupboards, basement, under the couch) Away from direct sunlight and
heat. Temps below 40 can damage these fruits so be sure not to let them get too
cold.(Too hot they will sprout.)

4. Moist goods like carrots,
turnips, beets should be kept cold and humid. A perforated plastic bag in the
fridge is good. If they seem to be getting flimsy or dry, place a damp towel in
the bag to provide moisture.

5. Check your goods every few days.
Be sure to remove any items that show damage or decay and cook them right away.

6. Check out the tip at the bottom of this blog to restore wilted greens. It will also work with radish and some other root veggies.

Fresh Vegetables

Arugula

Keep arugula
refrigerated (32-36°F), stored in a perforated plastic bag, away from
fruits to avoid deterioration. Arugula is good raw in a salad or cooked
with other leafy greens.

Asparagus

Cut an inch off
the bottom of asparagus spears. Submerge ends in water and refrigerate
(32-36°F). Steam or sauté until just tender – do not overcook!

Beets

Keep beets
refrigerated (32-36°F). The stems can be removed and they do not need to be
in a plastic bag. Roasted beets are one way to prep beets for mixed salads.
Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and
roast until tender, about 1 hour.

Bok Choi/Pac Choi

Keep choi
refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop
choi. Stir-fry with ginger and garlic, adding soy sauce to the pan just
before serving.

Store cabbage and
brussel sprouts in the refrigerator (32-36°F). If the outer leaves yellow
or mold, just peel them away. Chop cabbage or trim brussel sprouts and
blanch for 12 minutes in boiling salted water, or until they are tender.

Carrots

Keep carrots
refrigerated (32-36°F). Remove tops (keep separate for soups) and store in
a perforated plastic bag. Eat raw as a snack or sauté with olive oil and
garlic.

Cauliflower

Keep cauliflower
refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam
and serve with salt and pepper. You can also place the cauliflower on a
baking sheet, top with olive oil, sea salt and freshly ground pepper, and
bake at 400°F for 20 minutes.

Corn

Keep corn
refrigerated (32-36°F), storing in a perforated plastic bag. Boil in salted
water for two minutes and serve with butter or olive oil and cracked
pepper.

Cucumbers

Keep cucumbers
refrigerated (32-36°F) and away from fruits. Slice them thinly and mix with
yogurt, salt and pepper for a quick salad that’s cool for summertime.

Fennel

Keep fennel
refrigerated (32-36°F). You can use the green fronds with meats or fish
when roasting. Trim the white bulb and slice into ½ inch thick slices.
Place on baking sheet and drizzle with olive oil and sea salt. Bake at
375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.

Garlic

Store whole heads
of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but
do not refrigerate. However, always refrigerate peeled or cut garlic in a
sealed container. Use in dressings, marinades and stir-frying for flavor.

Greens: Kale, Collard Greens, Chard, Mustard Greens

Keep refrigerated
(32-36°F), storing in a perforated plastic bag. Chop and wash thoroughly.
Strain – greens are now ready to sauté with onions and garlic or steam and
serve with a wedge of lemon.

Green Beans

Keep refrigerated
(32-36°F), in a perforated plastic bag. Trim green beans and boil in salted
water for 4 minutes. Strain and toss with a bit of extra-virgin olive oil.

Kohlrabi

Keep kohlrabi
refrigerated (32-36°F). Store greens separate from bulb in a perforated
plastic bag and use like kale. Grate or chop the bulb into salads or roast
with other root vegetables.

Leeks

Keep leeks
refrigerated (32-36°F). Cut lengthwise to wash out any dirt. Slice the
white part and some of the softer green part into ½ inch rounds. Place in
glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.

Lettuce

Keep lettuce
refrigerated (32-36°F), stored in a perforated plastic bag, away from
fruits to avoid deterioration. Lettuce is good in sandwiches or simply
tossed with vinegar and olive oil.

Onions

Store whole onions
in a cool, dry, dark place (55-65°F) with good ventilation, away from
potatoes (which absorb the onions’ moisture). Always refrigerate cut
onions. Heat a pan over medium-high heat, add butter or olive oil, and then
add the cut onions. Cook until caramelized and add to any dish for a deep,
rich taste!

Parsnips

Keep refrigerated
(32-36°F), storing in a perforated plastic bag to retain moisture. Use a
mixture of parsnips and potatoes the next time you make mashed potatoes –
you will get a much richer, complex taste!

Peppers

Store whole
peppers in a cool, dry place (45-50°F), away from fruits to avoid over-ripening.
Always refrigerate cut peppers. Gypsy and bell peppers can be eaten raw as
a snack or in a salad. Sweet peppers are also great stir-fried.

Potatoes

Store potatoes in
the fridge and dry storage potatoes in a cool, dry, dark place (45-50°F)
with good ventilation, but do not refrigerate. Boil potatoes on stovetop or
bake small potatoes on a baking sheet at 400°F for 30 minutes.

Radishes

Keep refrigerated
(32-36°F), storing in a perforated plastic bag to retain moisture. Wash
radishes and serve alongside carrots with dip for an aperitif.

Snap Peas

Keep snap peas
refrigerated (32-36°F), in a perforated plastic bag. Take the snap peas out
of the pod and sauté with olive oil and sea salt.

Spinach

Keep spinach
refrigerated (32-36°F), stored in a perforated plastic bag, away from
fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions
in olive oil over medium heat; when browned, add the spinach. Once it is
completely wilted, add salt and pepper to tasted. Toss with pasta or use as
a crêpe filling with Gruyère cheese.

Summer Squash

Keep refrigerated
(32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut
squash in half lengthwise. Place on rimmed baking sheet; brush with olive
oil, then sprinkle with salt and pepper. Place squash on grill and cook
until tender and golden, about 4 minutes per side.

Sweet Potatoes

Store whole sweet
potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do
not refrigerate. Cut in half lengthwise and place on a baking sheet; top
with olive oil, sea salt and freshly ground pepper, and bake at 400°F for
30 minutes. You can also top the sweet potatoes with butter and brown sugar
and bake in the same manner.

Tomatoes

Keep tomatoes at
room temperature (55-70°F). Do not refrigerate, as it will make the
tomatoes mealy and flavorless. Cut tomatoes and mix with a balsamic
dressing or slice tomatoes and serve with fresh mozzarella.

Turnips & Rutabaga

Keep refrigerated
(32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1
lb turnips or rutabagas and cut into 1-inch-thick wedges. Melt butter in a
heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water,
½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce
heat to low and simmer, covered, 30 minutes. Increase heat to medium and
stir turnips, then briskly simmer, uncovered, until all of liquid has
evaporated and turnips are glazed and just tender, 20 to 35 minutes (they
should be cooked through but still retain their shape).

Winter Squash

Store winter
squash in a cool, dry place (45-50°F). Leave cut winter squash on the
counter. Trim dried edges before reuse. Cut into cubes and place on a
baking dish. Roast at 375°F for 30 minutes.

Fresh Fruits

Apples

Keep apples
refrigerated (32-36°F), storing them away from vegetables, as apples
produce ethylene, a ripening agent. Eat raw as a snack, or slice into a
green salad with walnuts or pecans. Apples are also delicious when thinly
sliced and incorporated into a sandwich with soft-ripened cheese.

Melons

Store whole melons
in a cool, dry place (45-50°F), away from other fruits. Always store cut
melons in the refrigerator. Eat plain or cut into small pieces in a fruit
salad.

Pears

Store whole pears
in the refrigerator (32-36°F). Pears are tasty plain, but can also make for
an elegant dessert. Cut in half lengthwise and lay on a baking dish; top
with butter and brown sugar and bake at 350°F for 25 minutes. Serve with
vanilla bean ice cream.

Rhubarb

Keep refrigerated
(32-36°F), storing in a perforated plastic bag. Chop and place in a pot
with ½ cup of water. Let the rhubarb cook down into compote, adding sugar
to taste.

Stone Fruit: Nectarines, Apricots, Peaches, Plums, Pluots,
Apriums

Store whole stone
fruit in the refrigerator (32-36°F). Eat plain as a snack or in a fruit
salad.

Strawberries & Bush Berries

Fresh berries are
highly perishable. Store them in the coldest part of the refrigerator
(32-36°F), loosely covered with plastic wrap. Do not wash until ready to
use. Serve plain or in a fruit salad.

A Trick to Revive
Your Wilted Greens or Lettuce

Wilted Greens

Wilted greens and
lettuce are often just dried out which can still occur even if the greens
remain in constant refrigeration.

Cold Water Overnight

Submerge the
wilted greens in cold water by placing them in a dish, filling it with
water, and putting it in the refrigerator overnight.

Greens Revived

This is what these
chard greens looked like after 12 hours in the refrigerated water. Now you
never need to compost your wilted greens or lettuce.